Braised Kale, Union Public Schools

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
25 1/2 cup servings

In preparation for the new meal regulations, Eli Huff, executive chef and culinary operations coordinator for Union Public Schools in Tulsa, Okla., has developed recipes that feature red, orange and leafy green vegetables. This recipe for braised kale is being offered as a healthy alternative to other side dishes like french fries.

"I added the Canadian bacon component almost by accident because we needed to use up our Canadian bacon," Huff says. "We added that bit of fat and saltiness back in, and I think that's what makes it sell. It's turned out to be a big hit with the kids. I'm not even a big fan of kale and I eat it."

Ingredients

¾ lb. Canadian bacon, sliced
5 lb. kale, cleaned, trimmed
¼ cup garlic, minced
¼ cup onion, minced
1 cup chicken broth, low sodium or homemade
¾ tsp. salt
¼ tsp. black pepper
¼ tsp. crushed red pepper
1/8 cup sugar
1 tbsp. olive or vegetable oil
1 tbsp. butter

Steps

1. Preheat braising pan and add oil and butter. Sauté Canadian bacon until lightly brown. Add garlic and onion, sauté for 2 minutes.

2. Adding 5 pounds of kale at a time, stir into bacon, garlic and onion mixture. Add half the chicken broth, cover with foil and braise for 10 minutes.

3. Once cooked down, stir and add remaining kale, chicken broth and seasonings.

4. Cover with foil again and cook for another 10 to 15 minutes until kale is braised thoroughly. Taste and adjust seasoning if needed. Put into steamtable pans and place in warmer at 140°F until service.

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources